PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
Serves: 2
INGREDIENTS
- 1-2 pounds asparagus, white ends trimmed
- 1 large fennel bulb
- ¼ cup extra-virgin olive oil
- 1 lemon, juiced
- ¼ teaspoon lemon zest (here is the zester I use)
- ¼ teaspoon sea salt
DIRECTIONS
- Take the asparagus and use a vegetable peeler to create long “ribbons” and place them in a bowl. I find it easiest to start towards the spear end, and then come back and do the bottoms. You will end up with a little “core” at the end; you can either slice this thin with a knife and add to the salad or discard.
- Use a mandoline slicer on the thinnest setting to slice the fennel bulb. Add it to the bowl with the asparagus.
- Add the olive oil, lemon juice, zest, and sea salt to the asparagus and fennel. Toss to combine.